Holly Fresh Recipes
Recipes worth making a meal of
Holly, bacon is just the beginning. From a quick midweek supper to a proper weekend breakfast, these are simple, satisfying ways to cook with the good stuff. Made for real kitchens, hungry people, and 100% New Zealand meat.
Start here
The Proper Bacon & Egg Breakfast
Serves 2 · Ready in 15 minutes
Crisp bacon, soft eggs and toast, no overthinking required.
You’ll need: Holly bacon, 4 free-range eggs, good bread, butter, tomatoes or mushrooms, and black pepper.
Method: Cook the bacon in a cold frying pan over medium heat until golden and crisp. Remove and keep warm. Cook the eggs your way in the bacon pan, then serve with buttered toast, bacon, and your choice of grilled tomatoes or mushrooms. Finish with black pepper.
Bacon, Cheese & Caramelised Onion Toasties
Serves 2 · Ready in 25 minutes
The kind of lunch that mysteriously becomes dinner.
You’ll need: Holly bacon, 1 large onion, sourdough or sandwich bread, tasty cheese, butter, and a little mustard.
Method: Slowly cook thinly sliced onion in a knob of butter over low heat until soft and caramelised, about 15 minutes. Fry the bacon until crisp. Butter the outside of four bread slices, then layer cheese, onion, bacon and a thin swipe of mustard inside. Cook in a sandwich press or frying pan until deeply golden and the cheese has melted.
One-Pan Sausages with Roasted Veg & Mustard Dressing
Serves 4 · Ready in 45 minutes
A no-fuss dinner with barely any washing up.
You’ll need: Holly sausages, kūmara, red onion, seasonal vegetables, olive oil, wholegrain mustard, honey, and apple cider vinegar.
Method: Heat the oven to 200°C. Chop the vegetables into bite-sized pieces, toss with olive oil, salt and pepper, and roast for 20 minutes. Add the sausages and roast for another 20 to 25 minutes, turning once. Whisk 1 tablespoon each of wholegrain mustard, honey and apple cider vinegar with 2 tablespoons olive oil. Drizzle over the tray just before serving.
More ways with Holly
Sticky Pork Belly Strips with Apple Slaw
Serves 4 · Ready in 45 minutes
Golden, sticky pork belly with a sharp, crunchy slaw to cut through the richness.
You’ll need: Holly 100% NZ pork belly strips, soy sauce, runny honey, apple cider vinegar, garlic, fresh ginger, green cabbage, 2 crisp apples, spring onions, and sesame seeds.
Method: Heat the oven to 200°C. Mix 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 grated garlic clove and a thumb of grated ginger. Place the pork belly strips in a lined roasting tray and coat well. Roast for 35 to 40 minutes, turning halfway and basting with the pan juices, until caramelised and tender. Finely shred the cabbage and slice the apples and spring onions. Toss with a splash of apple cider vinegar and a pinch of salt. Serve the pork belly over the slaw and finish with sesame seeds.
Holly Gold Creamy Bacon & Mushroom Pasta
Serves 4 · Ready in 25 minutes
Liquid Bacon gives this weeknight pasta a deep, savoury bacon hit, without needing to cook rashers first.
You’ll need: Holly Gold Liquid Bacon, 300g spaghetti or fettuccine, 250g mushrooms, 2 garlic cloves, 200ml cream, parmesan, spinach, olive oil, and black pepper.
Method: Cook the pasta in well-salted water, reserving a cup of cooking water. While it cooks, fry sliced mushrooms in Holly Gold Liquid Bacon until golden. Add crushed garlic and cook for a minute. Stir through the cream and 1 to 2 tablespoons of Holly Gold Liquid Bacon, then add a splash of pasta water. Toss through the pasta, spinach and a generous handful of parmesan. Loosen with more pasta water if needed, and finish with plenty of black pepper.
Make it yours
Great ingredients do most of the heavy lifting. Swap in what is in season, cook a little extra for tomorrow, and tag #HollyFresh when you make one. We’d love to see what is on your table.